Crispy Panko Chicken Strips (Print Version)

Golden oven-baked chicken tenders with herbed panko breadcrumbs. Guilt-free crunch perfect for family dinners.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or tenders
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper

→ Breading Station

04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons mayonnaise or Greek yogurt
07 - 1.5 cups panko breadcrumbs
08 - 1.5 teaspoons dried Italian herbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper, optional
12 - 2 tablespoons olive oil for drizzling or spraying

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or arrange a wire rack for optimal crispiness.
02 - Pat chicken dry with paper towels and cut into uniform strips approximately 3/4 inch wide. Season evenly with salt and black pepper.
03 - Arrange three shallow bowls: Bowl 1 contains flour, Bowl 2 contains eggs whisked with mayonnaise or Greek yogurt until smooth, Bowl 3 contains panko mixed with Italian herbs, garlic powder, paprika, and cayenne.
04 - Dredge each chicken strip in flour and shake off excess. Dip into egg mixture, ensuring full coverage, then coat thoroughly with panko mixture, pressing gently to adhere.
05 - Place coated strips on prepared baking sheet in a single layer. Drizzle or spray lightly with olive oil.
06 - Bake for 18 to 22 minutes, flipping halfway through cooking. Chicken is ready when golden brown and internal temperature reaches 165°F.
07 - Allow chicken to cool for 2 to 3 minutes before serving to preserve maximum crispiness.

# Additional Tips::

01 -
  • All the crunch of fried chicken without the splatter or guilt, just a hot oven and a drizzle of olive oil.
  • Panko breadcrumbs stay crispy even after sitting on the counter for a few minutes, so you can actually eat together as a family.
  • The herb and paprika blend makes every bite taste like you put in way more effort than you actually did.
02 -
  • Pat the chicken really dry before you start, any moisture will make the breading slide right off in the oven.
  • Dont skip the oil drizzle, without it the panko stays pale and never gets that satisfying crunch.
  • If you crowd the pan the strips steam instead of crisp, so use two trays if you need to.
03 -
  • Press the panko onto each strip firmly with your palms so it really sticks, a light dusting wont give you that thick, crunchy crust.
  • Use a wire rack instead of parchment if you have one, the hot air circulates underneath and keeps the bottoms crispy.
  • Let the egg and mayo mixture sit for a minute after whisking, it thickens slightly and clings better to the chicken.
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